Boil water with Vegex.
Add rice.
Reduce heat.
Cook until water is absorbed and rice is tender; set aside.
-----Gumbo--------.
Follow recipe on gumbo base container to
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
trips.
For the Basmati Rice: In a 2-quart heavy
luminum foil.
Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels
Spray cookie sheet or wax paper.
Microwave bark and peanut butter 2 to 3 minutes.
Stir.
In large bowl, mix popcorn, Rice Krispies and peanuts (optional).
Stir mix into this and put in spoonfuls on wax paper or tray.
Let harden for at least 1 hour.
Mix popcorn, Rice Krispies and M&M's; set aside.
Heat over medium heat the remaining ingredients until boiling, then let boil for 2 minutes.
Pour over popcorn mixture immediately and mix. Pour into a large greased jelly roll pan.
Mix popcorn, Rice Krispies and peanuts together.
Melt chocolate and peanut butter together.
Pour melted mixture over popcorn mix.
Put on cookie sheets sprayed with Pam.
Cool.
Break apart.
Keep in sealed containers.
Mix together popcorn, Rice Krispies and peanuts.
Melt almond bark and peanut butter.
Pour over top popcorn mixture.
Spread in thin layer on wax paper.
When hard, break into hard pieces.
Put the popped popcorn, Rice Krispies, and peanuts in a large bowl.
Melt the white chocolate wafers.
Mix the melted white chocolate together with the peanut butter.
Pour the white chocolate mixture into the bowl with the popcorn mixture and stir.
Place on two or three baking pans and let the chocolate harden.
Break up the larger pieces and it's ready to serve.
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
high heat.
Dump rice in heat and stir
Add 1 Tablespoon oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and saute another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.
In a large skillet, heat olive oil (low-fat, saute in water). Saute garlic for a minute, then add pecans and pumpkin seeds. Saute until pecans begin to become soft (pumpkin seeds will pop and puff up).
Add cooked rice and mix well; continue to saute.
Add about a tablespoon of water and soy sauce.
Add onion powder.
Mix well and cook until heated through.
Serve immediately.
Serve with favorite vegetables on side or on top.
ighest temperature.
Add the rice to the boiling water. Swirl
asmati rice according to my \"Persian Rice\" recipe. When you add the rice to
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.
Saute onion in butter until transparent.
Combine onion, rice and broth and bring to a boil on top of stove.
Put in covered casserole and cook in 325\u00b0 oven for 25 minutes.
Fluff with fork before serving.
Cold leftovers of this can be used for your favorite fried rice recipe.